Baked Salmon with Roasted Sweet Potatoes and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Salmon with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Roasted Sweet Potatoes and Spinach

Oven-roasted salmon fillet seasoned with aromatic dill and lemon, served with caramelized sweet potato cubes and vibrant sautéed spinach.

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NUTRITION

547kcal
Protein
45.3g
Fat
24.7g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

0.75 cup Sweet potato

2 cups Baby spinach

0.5 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried dill

1 tsp Lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes.

  • 3

    Toss the sweet potato cubes with 1 teaspoon of the extra virgin olive oil and a pinch of the sea salt and black pepper on the baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes until they begin to soften and develop golden edges.

  • 5

    While potatoes roast, pat the salmon fillet dry with a paper towel and season with garlic powder, dried dill, and the remaining sea salt and black pepper.

  • 6

    Move the potatoes to one side of the sheet and place the salmon fillet on the other side, then return to the oven for 12-15 minutes until the salmon flakes easily.

  • 7

    Heat the remaining 0.5 teaspoon of olive oil in a skillet over medium heat and sauté the baby spinach until just wilted and bright green.

  • 8

    Drizzle the fresh lemon juice over the salmon fillet and serve immediately alongside the roasted sweet potatoes and sautéed spinach.

Baked Salmon with Roasted Sweet Potatoes and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Salmon with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Roasted Sweet Potatoes and Spinach

Oven-roasted salmon fillet seasoned with aromatic dill and lemon, served with caramelized sweet potato cubes and vibrant sautéed spinach.

NUTRITION

547kcal
Protein
45.3g
Fat
24.7g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

0.75 cup Sweet potato

2 cups Baby spinach

0.5 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried dill

1 tsp Lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes.

  • 3

    Toss the sweet potato cubes with 1 teaspoon of the extra virgin olive oil and a pinch of the sea salt and black pepper on the baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes until they begin to soften and develop golden edges.

  • 5

    While potatoes roast, pat the salmon fillet dry with a paper towel and season with garlic powder, dried dill, and the remaining sea salt and black pepper.

  • 6

    Move the potatoes to one side of the sheet and place the salmon fillet on the other side, then return to the oven for 12-15 minutes until the salmon flakes easily.

  • 7

    Heat the remaining 0.5 teaspoon of olive oil in a skillet over medium heat and sauté the baby spinach until just wilted and bright green.

  • 8

    Drizzle the fresh lemon juice over the salmon fillet and serve immediately alongside the roasted sweet potatoes and sautéed spinach.